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Rice Cakes With Sweet Potatoes & Soy Ginger Glaze

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“These rice cakes are simple to make using cooked rice( even leftover rice) and served with sweet potatoes and ginger glaze or serve the rice cakes by themselves. These make a very good appetizer. I seen these made on TV.”
READY IN:
1hr
YIELD:
24 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine rice, egg, green onions, walnuts, parsley, and half of the spices; refrigerate for about 2 hours.
  2. In a bowl, combine the flour and the rest of the spices.
  3. When rice mixture is chilled, form into 1-inch cakes and toss in the flour mixture.
  4. Saute in oil until brown; about 3 minutes per side; press down softly with spatula while frying to slightly flatten.
  5. Sweet Potato and Soy Ginger glaze; Drizzle sweet potato with oil and roast in 425 degree oven until tender: or bake in Microwave until tender.
  6. Mix remaining ingredients in a sauce pan; bring to a boil and cook 2 to 3 minutes; add cornstarch mixed with a little water; cook until thickened.
  7. Mix sweet potatoes with sauce and place on rice cakes with chopped chives.

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